Baked Potato Wedges
These garlic parmesan baked Potato Wedges are crispy on the outside and soft on the inside. The garlic Parmesan flavor combo is a comforting classic. You’ll want these on the side of every hearty meal!
Servings: 4 servings
Ingredients
- 4 large Russet potatoes unpeeled, scrubbed, washed, and dried
- 1 tablespoons butter melted
- ¼ cup olive oil
- 2 teaspoons salt
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon black pepper fresh ground
- ½ cup Parmesan cheese shredded, plus more for serving
- parsley fresh, chopped, for garnish
Instructions
- Prep. Preheat oven to 400˚F. Line a large baking sheet with parchment paper and set aside.
- Prepare the potatoes. Cut each potato in half, then continue to cut each half into four wedges, so each potato has 8 wedges in total. Transfer the potatoes to the prepared baking sheet.
- Make the seasoned oil mixture. Melt the butter in a medium bowl or glass measuring cup; add olive oil to the melted butter and whisk in salt, Italian Seasoning, garlic powder, paprika, onion powder, and black pepper. Pour the oil mixture over the potatoes and toss to coat.
- Bake. Arrange the potato wedges in one layer on the baking sheet and sprinkle with Parmesan cheese. Bake for 35 minutes, turning the potatoes to the opposite cut side halfway through cooking.
- Broil (optional). If you want to crisp up the wedges, put them under the broiler during the last 2 minutes.
- Serve. Remove from oven. Sprinkle the potatoes with more Parmesan cheese, garnish with parsley, and serve warm.
Nutrition
Calories: 372kcal | Carbohydrates: 41g | Protein: 10g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 1401mg | Potassium: 942mg | Fiber: 4g | Sugar: 2g | Vitamin A: 448IU | Vitamin C: 12mg | Calcium: 192mg | Iron: 3mg
